I have been tweaking this recipe over the years until it has become the perfect holiday dessert. The creaminess of the cheesecake… the hint of peppermint… the bite of chocolate from the crust. Delish!

For crust, combine:

• 1-3/4 cup Chocolate Graham Crackers, finely crushed

• 1/2 cup Butter, melted

Stir until all crumbs are coated in butter. Press the mixture onto the bottom and slightly up sides of an 8 inch springform pan. Set pan aside.

For filling, combine in a large mixing bowl:

• 3 pkgs (8 oz each) Cream Cheese, room temperature

• 1 cup Sugar

• 2 Tbsp All Purpose Flour

• 1 tsp Vanilla Extract

• 2-1/2 tsp Peppermint Extract

Beat with an electric mixer until well incorporated. Add:

• 2 Eggs

• 1 Egg Yolk

Beat on low until combined. Stir in:

• 1/4 cup Milk

Pour filling into crust lined pan. Place on a shallow cookie sheet and bake in a 375 degree preheated oven for approximately 40 minutes, or until there is just a slight jiggle in the center when shaken. Remove from oven and top with:

• 1-1/4 cup Sour Cream

• 1/4 cup Sugar

• 1/2 tsp Vanilla Extract

Smooth topping over cheesecake and place back in oven for an additional 10-15 minutes The center should appear nearly set when shaken. Cool in pan on wire rack for 15 minutes. Loosen the crust from sides of pan and open the springform pan’s sides. Do not remove the sides, only loosen. Allow to cool for 30 more minutes. Remove the sides and top with crushed candy canes, if desired. Cool cheesecake completely. Cover and chill at least 4 hours before serving. Enjoy!